I eat a can of tuna everyday and take the liquid form of fish oil as well. Since both products are fish (or derived from fish), am I overdosing on anything? Should I cut out the fish oil or tone it down on the tuna? Thanks for the help.
There is very little fish oils in canned tuna.
If you’re talking about the tuna with oil, I think the oil in there is vegetable oil.
The lables that brag about having Omega 3 or 6 fatty acids don’t mean much. There isn’t enough in there to make a difference.
[quote]IronGame08 wrote:
am I overdosing on anything?[/quote]
Maybe mercury, but that’s about it.
Those $2 cans of Wild Alaskan Salmon (Pink) are nearly a pound of meat (14.5 oz), with 7 grams of Omega-3s.
I don’t know why anyone would eat tuna.
[quote]Kailash wrote:
Those $2 cans of Wild Alaskan Salmon (Pink) are nearly a pound of meat (14.5 oz), with 7 grams of Omega-3s.
I don’t know why anyone would eat tuna.[/quote]
well because you have to take out the skin and fish bones before you eat the salmon… tuna you just eat.
but you are right, salmon looks good, i will start eating.
[quote]hit the gym wrote:
well because you have to take out the skin and fish bones before you eat the salmon… tuna you just eat.[/quote]
What? No, you don’t!!
Just take a fork, mix all that shit up and chow. That’s the best, so you get the oils mixed in with the meat and there’s not a dry bite.
The bones are made fragile by the canning process. Vertebrae remind me of Pez, in fact.
[quote]eengrms76 wrote:
IronGame08 wrote:
am I overdosing on anything?
Maybe mercury, but that’s about it.[/quote]
Agreed. I’d choose sardines or herring over tuna. There’s negligible mercury in either sardines or herring as compared to tuna. Man up and eat the bones and skin.
[quote]Kailash wrote:
hit the gym wrote:
well because you have to take out the skin and fish bones before you eat the salmon… tuna you just eat.
What? No, you don’t!!
Just take a fork, mix all that shit up and chow. That’s the best, so you get the oils mixed in with the meat and there’s not a dry bite.
The bones are made fragile by the canning process. Vertebrae remind me of Pez, in fact.[/quote]
Exactly and if you are taking out the skin and bones your losing most of the fats a great source of calcium and other minerals etc etc.
These are great though I still enjoy Tuna as well.
What about the disgusting fishy nastiness of cold salmon? It makes me twitch just thinking about it.
How do you prepare it? Lots of mayo? (y’know, to kill the fish flavor)
[quote]swordthrower wrote:
What about the disgusting fishy nastiness of cold salmon? It makes me twitch just thinking about it.
How do you prepare it? Lots of mayo? (y’know, to kill the fish flavor)[/quote]
Hahaha. Why eat fish if you don’t like the “fish flavor”? There are other ways to get your EFA’s.
[quote]eengrms76 wrote:
IronGame08 wrote:
am I overdosing on anything?
Maybe mercury, but that’s about it.[/quote]
The amount of mercury in certain kinds of tuna has scared many away from eating it… It has been discovered for quite some time that fish contain a lot of mercury from contamination. Mercury has been shown to cause neurological damage in people. I personally feel this is a small, if not irrelevant issue to those who train. The studies only showed subtle, albeit permanent, negative effects in children under 6 and the fetus in pregnant women. The tests and research did not present adverse effects in adult males, let alone larger males that train. Furthermore, the tuna that showed effects was not chunk light, which has 3 times less mercury than other types of tuna.
So for my money, which is very little, I’m gonna stick with chunk light tuna in water. But I’m no scientist.
[quote]Raiderized wrote:
eengrms76 wrote:
IronGame08 wrote:
am I overdosing on anything?
Maybe mercury, but that’s about it.
The amount of mercury in certain kinds of tuna has scared many away from eating it… It has been discovered for quite some time that fish contain a lot of mercury from contamination. Mercury has been shown to cause neurological damage in people. I personally feel this is a small, if not irrelevant issue to those who train. The studies only showed subtle, albeit permanent, negative effects in children under 6 and the fetus in pregnant women. The tests and research did not present adverse effects in adult males, let alone larger males that train. Furthermore, the tuna that showed effects was not chunk light, which has 3 times less mercury than other types of tuna.
So for my money, which is very little, I’m gonna stick with chunk light tuna in water. But I’m no scientist.[/quote]
It’s long been known that the mercury in tuna is not that bad, however it is still not advised to consume a can a day. I think the recomendations are like 3 a week max. I don’t know how someone could eat a can a day anyway. Ever heard of variety? My post was intended to say he was eating too much tuna, not to stop eating it altogether.
I was talkin to my doc at my last visit about this. She said eat all you want, the Hg thing is only for pregnant women, so don’t wrry about it.